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Belgian White Cupcakes with Orange Frosting

  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24

Belgian white beer is added to Betty Crocker SuperMoist yellow cake mix and topped with a orange flavored frosting for a refreshing summer treat. MORE + LESS -

Bree Hester Bree Hester
April 25, 2012

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup Belgian White beer
1/2
cup vegetable oil
3
whole eggs

Frosting

3
eggs whites, at room temperature
1/4
teaspoon salt
1/8
teaspoon cream of tartar
1 1/2
cups sugar
2/3
cup water
1
teaspoon vanilla
2
teaspoons grated orange peel
2
tablespoons fresh orange juice

Garnish, if desired

Orange slices, cut in half or quarters

Steps

Hide Images
  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffins cups.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • 4
    In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form.
  • 5
    In 2-quart saucepan, stir sugar and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F-248°F on candy thermometer. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed. Add vanilla, orange peel and orange juice. Beat on high speed 7 to 10 minutes or until stiff peaks form and side of bowl is cool to the touch.
  • 6
    Frost cupcakes. Garnish with orange slices. Store in refrigerator.

Expert Tips

  • These cupcakes are best eaten the day they’re made.
  • Try experimenting with different varieties of beer to change the flavor of your cupcake. Cooking with beer is fun!
  • If you don’t have a candy thermometer, you can check if the sugar syrup has reached the firm-ball stage by dropping a small amount of the mixture into a cup of very cold water; if it forms a firm ball that holds its shape when pressed, it’s ready to be added to the egg whites.

Nutrition Information

No nutrition information available for this recipe

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